Ingredients

Directions

1. Combine pork shoulder, onion, garlic cloves, pomegranate juice, wine and thyme. Place in a large pot or slow cooker. Cover and braise for 3 hours at 275 degreees or until park is fork tender.2. Remove meat from liquid and continue to cook liquid until reduced by half.3. Shred pork.4. Bring chicken stock to a boil and add spelt or faro. Cook until tender about 60-120 minutes (see instructions on box). Spelt should be soft and liquid should be evaporated. Season to taste with salt and pepper. Add 1/4 cup unsalted butter if desired, but this will increase caloric and fat content. 5. Place shredded pork over spelt or faro risotto and garnish with pomegranate red wine reduction.